OUR STORY｜FARO

CACAO FROM THE FOREST: VEGAN

MOSS OF HAPPINESS THOUGHTS: VEGAN

FRAGRANT TREES AND PISTACHIO FOREST: VEGAN

SAUTEED FIREFLY SQUID,BLACK CABBAGE: GASTRONOMY

SAUTEED GOLDEN EYE SNAPPER,SPRING ONION: GASTRONOMY

STURGEON FILLED TORTELLINI,CAVIA SAUCE: GASTRONOMY

RADICCHIO AND BEETS SALAD: VEGAN

STEAMED FISH,CIDER FOAM: GASTRONOMY

TURNIP TOP AND CRAB VELLUTATA: GASTRONOMY

ROSE,CYPRESS,ALMOND: VEGAN

MIMOSA CAKE: VEGAN

LOTUS ROOT POLPETTINE: VEGAN

RAVIOLI 『FLOWERS OF THE FARM』: VEGAN

VEGETABLES VEGAN PIE: VEGAN

ROASTED VENISON,BEETS AND VENISON FARCE: GASTRONOMY

PROSCIUTTO,STRACCIATELLA: GASTRONOMY

BOTAN-EBI SHRIMP TAGLIOLINI: GASTRONOMY

TURNIP PANNACOTTA: VEGAN

BOTTONE MUSHROOM SOUP: VEGAN

CABBAGE ROLL VARIATION: VEGAN

CORZETTI GENOVESE: GASTRONOMY

Genovese sauce with stamped pasta and shrimp

ZUPPA INGLESE: GASTRONOMY

A traditional dessert made by nuns in italy that combines the aroma of liqueur and peaches

CARPIONE: GASTRONOMY

A dish of marinated red onions combined with seasonal fish

MACCHERONCINI WITH CAVIA: GASTRONOMY

A slightly sour and rich sauce with the saltiness of caviar

CACCIUCCO: GASTRONOMY

Tuscan-style bouillabaisee with fish and crustacean broth

WHELK AND CUCUMBER SALAD: GASTRONOMY

Whelk salad with refreshing marinated cucumber and whelk river sauce

EGGPLANT MOUSSAKA: VEGAN

Vegan bolognese combined with moussaka between grilled eggplant

ASPARAGUS PANNACOTTA: VEGAN

Pannacotta made with soy milk and asparagus,topped with fresh asparagus

IWAGAKI OYSTER TAGLIOLINI: GASTRONOMY

Add iwagaki oyster paste to the sauce and finish with oyster confit and oyster leaf

SMOKED DUCK HAM: GASTRONOMY

Combination of cured duck ham, parmigiano cheese and marinated watermelon

MOZZARELLA IN CAROZZA: GASTRONOMY

Deep-fried bread with anchovies and mozzarella cheese

VEAL SALTIMBOCCA: GASTRONOMY

Roasted veal wrapped in prosciutto with sage

GRAZING COW'S MILK AND ROSE AND STRAWBERRY: GASTRONOMY

Milk from pasture-raised cows,organic roses and strawberries

CHARCOAL CRISPY GRILLED TILEFISH: GASTRONOMY

The scales are grilled to perfection and the sauce is made from fish stock

TIRAMISU: VEGAN

Playful modern tiramisu

RISOTTO WITH SCAMPI SHRIMP: CLASSICO

A fragrant risotto with scampi, served in a rich shrimps broth

ROASTED LAMB WITH COPONATA: CLASSICO

Roasted lamb chops flavored with herbs, served with early summer vegetables caponata

SEA URCHIN TAGLIOLINI: CLASSICO

Rich, aromatic fresh sea urchin in a savory spicy garlic sauce

TOSA AKAUSHI BEEF CARPACCIO: CLASSICO

A classic appetizer, tasty japanese beef and rich flavor parmasan cheese

SEASONAL VEGETABLES AND BAGNA CAUDA SAUCE: CLASSICO

Seasonal vegetables with peanut flavored bagna cauda sauce

ROASTED LOTUS ROOT WITH COLORFUL VEGETABLES: VEGAN

Long time roested lotus root stuffed with several different sauces and colorful vegetables powder

AMALFI STYLE LEMON CAKE: PRIMAVERA

The Amalfi lemons served in various shepes texture and flavors, almond ice cream and mimosa flavored sauce

KOCHI PREFECTURE TOSA RED BEEF AND SEASONAL VEGETABLE: PRIMAVERA

Unique sweetness and flavor "Tosa Akaushi" beef, accompanied with white asparagus and wild vegetables

POACHED LOBSTER AND FREGOLA IN A RICH BROTH: PRIMAVERA

Boiled lobster and rice grain like pasta (Fregola), americaine sauce

MACCHERONCINI WITH GREEN ASPARAGUS, HOMEMADE MULLE ROE.: PRIMAVERA

Hand rolled thin noodles with asparagus sauce on top shaved homemade mulle roe

RAW HAM AND FRIED BREAD, GREEN ASPARAGUS CREAM.: PRIMAVERA

Freshly fried bread and long-term cured ham, green asparagus and vegetables broth

ROASTED BEEF SIRLOIN ,BRUSSELS SPROUTS AND TOPINAMBUR: GASTRONOMY

A combined flavor of Japanese beef, with pf mulberry seeds sauce and sweetness of topinanbur

POLCEVERASCA CORZETTI, SURF CLAMS AND BASIL SAUCE: GASTRONOMY

A pasta with a very unique texture with charcoal-grilled surf clams and basil sauce

ROASTED BEEF SIRLOIN WITH FRESH TOMATO AND BLACK TRUFFLE: CLASSICO

Grilled beef tagliata style, balsamic vinegar sauce and black truffle

FRESH FISH WRAPPED WITH CHERRY BLOSSOM PETALS AND BOMBOO LEAVES: CLASSICO

Fish of the day baked with the fregrabce of cherry blossom petals and bamboo leaves, with wild vegetables

SQUID INK RISOTTO WITH HOMEMADE BOTTARGA: CLASSICO

Squid-ink risotto and charcoal-grilled homemade bottarga

WHITE ASPARAGUS AND SCRAMBLED EGGS.: PRIMAVERA

Boiled white asparagus mixed with parmesan cheese and sliced fresh asparagus to finish

TAGLIOLINI, HORSEHAIR CRAB SAUCE: CLASSICO

Handmade tariolini, horsehair crab meat sauce

CARPACCIO, FERMENTED GREEN TOMATO AND CAVIAR: CLASSICO

Fresh fish carpaccio, with fermented green tomatoes and caviar

GNOCCO FRITTO AND COLONNATA LARD: GASTRONOMY

Bread fried with lard and topped with thinly sliced colonnata lard

YAMATO-TOUKI GNOCCHI: VEGAN

Gnocchi made with potatoes and Japanese anselika herb, root celery sauce

SAUTED DAIKON TERRINE, VEGETABLE DEMI-GLACE SAUCE: VEGAN

A delocious radish terrine and sliced marinated radish arranged colorfully and served with a rich vegetables demi-glace sauce

CONFIT EGG, CHEESE SAUCE: GASTRONOMY

Egg york confit, covered with a milk sheet and rich cheese sauce, with white truffles on top (From THE WHITE TRUFFLE COURSE)

GRILLED BEEF, BLACK GARLIC PUREE AND CHERRY SAUCE: GASTRONOMY

Charcoal-grilled Japanese beef served with a cherry sauce and black garlic puree

TAGLIATELLE PORCINI (OCTOBER EDITION PORCINI COURSE): PORCINI MENU

The pasta and the sauce all made with fresh porcini, a full flavor Itarian dish

DRIED COD FISH AND PAPRIKA MILLE-FEUILLE: GASTRONOMY

Crispy sliced cod fish mille-feuille, filled with chrabroiled paprika sauce

MELON AND MA-GAO PEPPER: GASTRONOMY

Melon and verbena combine to create a dessert that will remind you that summer is here

ALMOND SHERBET WITH A HINT OF SHISO: VEGAN

Fragrant almond sherbet in a kudzu-like jelly, with a finishing touch of fermented shiso sauce

DEEP FRIED CORN ROMESCO SAUCE: VEGAN

Deep fried corn and chickpeas with a spicy paprika flavor

LEMON LASAGNETTE, CLAM SAUCE: GASTRONOMY

Wide noodles kneaded with lemon, clam broth and shiode wild herb

FLAVOR SALAD: GASTRONOMY

Boiled shellfish served with vegetables prepared with different flavors

MEMORIES OF CHERRY BLOSSOMS: GASTRONOMY

Enjoy this spring limited dessert of strawberry sherbet with yoshino kuzu jerry

MARINATED AND SAUTED SPANISH MACKEREL, GYŌJA GARLIC AND ALMOND: GASTRONOMY

A special dish of fragrant Spanish mackerel with a scent of basil and gyōja garic

GREEN ASPARAGUS, ALMOND SAUCE AND POMELO: VEGAN

Green asparagus covered with sicilian almond sauce and shredded pomelo

RAPA BROSSOMS TROFIE PASTA, GENOVESE SAUCE: GASTRONOMY

Hand made short type twisted pasta, rapa blossoms, dried mullet roe, genovese sauce

BEEF TONGUE AND SPRING VEGETABLES SALAD: GASTRONOMY

BEEF TONGUE CUT INTO SMALL SQUARES AND SERVED WITH SPRING WILD VEGETABLES, SEASONED WITH ITARIAN PARSLEY

COD FISH WHEY AND ALMONDS: GASTRONOMY

COD FISH COOKED IN A LOW TEMPERATURE,UNDERNEATH DRY COD FISH MOUSSE,WHEY AND ALMOND SAUCE.

TAGLIOLINI WITH ANGELICA HERB AND OCTOPUS RAGU: GASTRONOMY

TAGLIOLINI KNEADED WITH CHLORELLA,MINCHED OCTOPUS RAGU SAUCE AND ANGELICA HERB PESTO.

WHITE ASPARAGUS REFRESHING YOGURT SAUCE: GASTRONOMY

WHITE ASPARAGUS SERVED WITH PISTACHIO AND EGG YOLK POWDER.YOGURT SAUCE AND CAVIAR.

SEAWEED AND YAM POTATOES: Vegan

FRIED YAM POTATOES AND SEAWEED DUMPLING,SERVED WITH A RICH SOUP OF FERMENTED TOMATO.

WATER ON THE ROCK: GASTRONOMY

IT LOOK CLEAR AND SO DOES ITS TASTE,HOWEVER IN YOUR MOUTH A SCENT OF ROSE WILL SPREAD CREATING AN OVER WHELMING SENSATION.

DEEP FRIED STUFFED SHIITAKE MUSHROOM: Vegan

Shiitake mushroom stuffed with ginger and mushroom.Herb and soy milk sauce.

HONEY DESSERT: GASTRONOMY

This deseert made with Rare Japanese honeybees, you’ll taste different textures and shapes.Served with mild sour yogurt.

HASSUN: GASTRONOMY

Eight kinds of appetizers on the of Japanese traditional plates “KUMIKO”.You’ll enjoy them not only with your mouth but also with your eyes.

EZO VENISON TAGLIATA: GASTRONOMY

Roast Japanese“EZO”venison with wild grape＆black currant flavor sauce and herbs marinated apples bites.

SHIROISHI LOTUS ROOT RAVIOLI: Vegan

Lotus roots and ARIAKE seaweed ravioli,brings the scent of ocean.Served with YUZU citrus flavored vegetable soup.

DEEP FRIED STUFFED SHIITAKE MUSHROOM: Vegan

Shiitake mushroom stuffed with ginger and mushroom.Herb and soy milk sauce.

VEGAN BOLOGNESE TAGLIATELLE: Vegan

Amazing Bolognese sauce made with flavorful mushrooms and freeze-dried TOFU with home made tagliatelle.

EEL CARPIONE: STORY

Semolina floured conger eel fritter on marinade red onions , refreshing scented form on top.

BOILED SPINY LOBSTER BISQUE SAUCE: GASTRONOMY

Boiled Japanese Lobster with shrimp bisque and paprika sauce.Enjoy green onion and herb scent.

VEGAN CHEESE: Vegan

Home made unique vegan cheese made with cashew nuts. Wide variety of them are available.

Chickpeas and chestnuts montblanc: HISTORY OF KOTARO NODA

A montblanc appetizer with all the natural flavor of chickpeas and chestnuts.

Ravioli filled with cod fish and white beans: HISTORY OF KOTARO NODA

Two fillings wrapped separately and enclosed in one Raviolo

Ox-tail Roma style: HISTORY OF KOTARO NODA

A traditional Roman recipe rearranged in a light and refreshing style.

Zucchini Carpaccio: Vegan

Kelp flavored marinated zucchini with small bits of pink grapefruits.

Moroheiya panna cotta: Vegan

Moroheiya(Mallow leaf) and soymilk panna cotta.Dadacha beans and tomato water.

Mushroom and Yamato-toki tagliolini: Vegan

Home made tagliolini, assorted Japanese mushrooms and angelica herb from Nara prefecture.

Potates Spaghetti: Gastronomy

Chef speciality dish,which won 1st prize at an international competition.

Tagliatelle with paprika and squid: Gastronomy

Home-made tagliatelle paprika sauce,the squid are also in length like the pasta.

Blue Risotto: Gastronomy

Ths particular dish was born from a hint from Picasso`Blue Period'.

FLOWER TART: VEGAN

A petit four born from various flowers and herbs grew in the Japanese countryside ( Nara prefecture, Yamaguchi farm)

Canneloni filled with Snap peas: Vegan

Fresh snap peas wrapped with a thin layer of pasta and cashew nuts cream.

Assorted appetizers vegan style: Vegan

A varity of dishes for our vegan lunch course.

Ravioli YAMATO-TOKI: Vegan

This ravioli are served with emerald green sauce made with japanese herbs.

RICE DESSERT: VEGAN

It’s a vegan and gluten free rice dessert.

Prismatic colors Slow cooked egg: Gastronomy

Slow cooked egg that changes colors with the same principles as hydrangea flowers do!!

Tortelli stuffed with shrimp: Gastronomy

Tortelli filled with shrimps,prawns bisque sauce.

Fish of the day, Zuppa di pesce style: Gastronomy

Using only daily delivered best fresh fish,serves in a light fish soup.

Roasted beef with charcoal-grilled vegitables: Gastronomy

A delicious japanese beef,sauted and served with seasonal charcoalｰgrilled vegitables.

Kaoru Amano: APPLE of porcelain「Heart」

The centerpiece decoration is an apple, which in Europe is a symbol of food, religion (creation), and technology. This piece, "Heart," is a work from the "Kaoru" workshop in Ehime. Each and every apple is slightly different, so the apple was chosen to represent FARO, whose unique aspects overlap to create a new world.

Horiguchi-Kiriko Shuseki(Ⅲ) Toru Horiguchi: Edo-kiriko cut glass

Edo Kiriko glass, which combines the traditions of the first Edo Kiriko master, Ichio Horiguchi, with the superb cutting techniques learned by the second master, takes on a variety of expressions as light plays across it. Savor sake carefully selected by our sommelier in this glass, designed to offer the very best fit.

Yoshizawa Woodworking Shop Yoshikazu Yoshizawa: Cross-patterned box

These cross-shaped boxes were designed for plating Western food in the style of a traditional Japanese multi-tiered box. The corners of the drawers showcase the limitless cuisine of FARO. The black faces of the boxes were made using a unique technique involving the sprinkling and curing of sand and lacquer from Imabari, Ehime Prefecture.

Takamura-hamono Manufacturing: Steak Knife

These steak knives feature a double-edged finish and the Damascus steel pattern and techniques developed by Toshiyuki Takamura (second-generation master), a Medal-with-Yellow-Ribbon winner, and carried on by the three brothers that make up the third-generation of Takamura Cutlery. These knives become invaluable partners that let you savor every drop and ounce of flavor in our slowly cooked meat dishes.

Soryu-Gama: Seiji-Tobikanna

The Kyoyaki seiji style carried on in Kiyomizu by four generations of Wakunami Soryu kilns, and the skills of Madoka Wakunami trained in the Koishiwara tradition, have produced a fusion of the smooth beauty of seiji ware and the Tobikanna chattering technique, made possible only through the seamless partnership of this husband-and-wife team.

Sake cup: Hana o Matou (Wreathed in Flowers)

sayo kuroki: Sake cup: Hana o Matou (Wreathed in Flowers)

A work by Sayo Kuroki, urushi artist from Kanazawa City. Urushi lacquer is laid with tin, upon which intricate floral patterns are inscribed using the “Hari-gaki (needle-drawing)” technique. Enjoy your sake with this exquisite cup which embodies the evanescent yet stately quality of floral beauty.

TOMITA: Original show plate

The show plates that decorate the tables are original pieces made in a plant in Tsubame City, Niigata Prefecture, one of the world's leading metal-processing areas. Each and every plate is decorated by hand with a rolling wave pattern depicting the moon reflected in the sea. The natural tones of the plates blend seamlessly into the restaurant's interior.